REAL NEW ORLEANS STYLE BBQ SHRIMP
This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of people. You can cut it in half for a family dinner.
Provided by Melissa S.
Categories Seafood Shellfish Shrimp
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
- Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
- Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.
Nutrition Facts : Calories 1148.3 calories, Carbohydrate 10.2 g, Cholesterol 675.3 mg, Fat 97.2 g, Fiber 1.1 g, Protein 59.3 g, SaturatedFat 59.3 g, Sodium 1606.4 mg, Sugar 2.6 g
NEW ORLEANS-STYLE BARBECUED SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 2 to 4 Servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
- Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.
NEW ORLEANS-STYLE BBQ SHRIMP
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Heat olive oil, butter, garlic, bay leaves, and thyme in a large ovenproof skillet over medium heat until butter melts and garlic and herbs are fragrant, about 5 minutes.
- 3. Toss shrimp, Worcestershire sauce, salt, paprika, and cayenne in a bowl. Add to skillet along with sherry and transfer to oven. Bake until shrimp curl and are pink, about 10 minutes. Transfer to a serving dish and serve with lemon wedges and bread.
NEW ORLEANS BBQ SHRIMP
Steps:
- Gather the ingredients.
- Heat 3 tablespoons butter and the garlic over medium-high heat in a large (12-inch) skillet.
- When the garlic is sizzling, add the shrimp, black pepper, and Creole seasoning and cook, stirring and flipping the shrimp, until lightly browned, about 2 minutes.
- Add the beer and cook, while stirring and scraping with a wooden spoon, until the beer is reduced by half, about 1 minute.
- Add the Worcestershire sauce, hot sauce, and lemon juice and bring to a simmer, stirring until sauce is reduced and shrimp are cooked through, 3 to 4 minutes.
- Turn the heat down to low and slowly stir in the remaining butter, in small batches, to form a smooth and velvety sauce, 3 to 4 minutes.
- Remove from heat, divide among bowls, and serve with crusty bread to dip in the buttery sauce.
Nutrition Facts : Calories 314 kcal, Carbohydrate 6 g, Cholesterol 86 mg, Fiber 1 g, Protein 1 g, SaturatedFat 20 g, Sodium 507 mg, Sugar 1 g, Fat 32 g, UnsaturatedFat 0 g
NEW ORLEANS-STYLE BBQ SHRIMP
Steps:
- In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.
- Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.
NEW ORLEANS BARBEQUE SHRIMP
Steps:
- In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
- Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.8 g, Cholesterol 233.5 mg, Fat 25.1 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 15 g, Sodium 375 mg, Sugar 0.9 g
NOLA BBQ SHRIMP
Make and share this NOLa BBQ Shrimp recipe from Food.com.
Provided by K-Jon Chef
Categories Spicy
Time 40m
Yield 3 1/2 Pounds, 4 serving(s)
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Combine all ingredients except shrimp, in a large oven proof skillet (preferably cast iron).
- 3. Heat on low heat until butter is melted, add all liquid and dry ingredients.
- 4. Simmer about 10 minutes.
- 5. Taste, add salt & pepper if needed.
- 6. Add Shrimp to liquid.
- 7. Place sliced lemon atop the shrimp.
- 8. Bake 20 minutes, tossing the shrimp every 5 minutes.
- 9. Serve in a bowl, garnish with scallions, lemon wedges and dont forget French bread for dipping!
Nutrition Facts : Calories 1202.9, Fat 100.2, SaturatedFat 48, Cholesterol 611.7, Sodium 2881.5, Carbohydrate 24.5, Fiber 3.1, Sugar 5.4, Protein 49.3
NEW ORLEANS BARBECUE SHRIMP
Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being cooked with Worcestershire sauce and lots of black pepper. It is a fine and almost absurdly fast dish - once the shrimp are peeled, you can have it on the table in 10 minutes - with a rich, savory sauce that completely belies the little effort it takes. But as I discovered once I started playing around with it, the key ingredient is neither Worcestershire sauce nor pepper, but rather butter. If you start with about a tablespoon for each serving of shrimp, you can add almost any flavor you like and create a sauce with the same creaminess and rich flavor. But start with Worcestershire sauce and pepper!
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put butter in skillet, and turn heat to high; when it melts, add garlic, shrimp and Worcestershire or soy sauce. Cook, stirring occasionally, until sauce is thick and shrimp uniformly pink, about 5 minutes. If sauce threatens to dry out, add a tablespoon or two of water.
- When shrimp are done, add salt and pepper, then lemon juice. Serve over rice or with bread.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 8 grams, Sodium 1565 milligrams, Sugar 0 grams, TransFat 1 gram
THE BEST NEW ORLEANS BBQ SHRIMP. EVER.
I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun!
Provided by CptShane
Categories Cajun
Time 43m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt.
- Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it.
- Heat the olive oil in a saucepan and saute the onions until they're translucent.
- Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up.
- Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring.
- Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide.
- Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring.
- Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready.
- Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler.
- Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns.
- Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!
GRILLED NEW ORLEANS-STYLE SHRIMP
Categories Shellfish Picnic Quick & Easy Mardi Gras Lemon Shrimp Spring Summer Grill/Barbecue Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 12
Steps:
- Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
- While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
- Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
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